WHITE CASTLE BURGERS
12 to 14 dinner rolls (Parker house type, 2 1/2 x 2 1/2-inch size)
1 lb. 80% lean ground beef
1/2 C. water
1/2 tsp. salt
3/4 C. diced onions
1 beef bouillon cube
1/2 to 1 C. water
Hamburger dill slices
In food processor place ground beef, salt and 1/2 cup water. Process for a few seconds so water and salt are well blended.
Place plastic wrap on the bottom of a jellyroll pan. Place hamburger on the middle of the wrap, then put another piece of plastic wrap on top of meat. Roll hamburger out to 1/4-inch thick. Remove plastic wrap and cut meat into 3-inch squares, leaving ground beef pieces on tray. There should be between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw to give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.
Place onions, beef bouillon and 1/2 cup water in skillet. Over medium low heat, sautÃ© and stir onions until they are clear, adding more water as needed. Turn heat off until ready to cook hamburger patties.
When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking, place on top of a roll, and add pickles. Cover hamburgers so they will steam slightly or put into the microwave covered just for a few seconds until ready to serve.
Yields 12 servings